24 Carrots Catering and Events
Wedding Caterer
+1 714-942-6000
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
24 Carrots Catering and Events provides full-service catering and event support for corporate gatherings, weddings, social occasions, and cuisine-specific menus. Its documented offerings include staffed events, menu planning, gourmet catering, bar service, and venue connections across Southern California. The business address is 150 Baker St E in Costa Mesa, with Irvine among its documented event locations.
24 Carrots Catering and Events serves corporate gatherings, weddings, and social celebrations with full-service catering and event support.
Its documented work includes corporate events, wedding catering, cuisine-specific menus, staffed events, menu planning, gourmet catering, and bar service.
The company also identifies itself as an experiential caterer and hospitality group, with event venues and venue partners across Southern California, including an Irvine location.
The business has operated for more than 20 years and supports occasions ranging from office lunches and large-scale corporate events to anniversaries, showers, birthdays, and wedding celebrations.
Its team describes a process that covers event details from the initial idea through the final farewell, with culinary service and hospitality integrated into the overall experience.
The listed address is 150 Baker St E, Costa Mesa, CA 92626, and contact is available at +1 714-942-6000 or through 24carrots.com.
Event type, menu scope, staffing, venue availability, and scheduling should be confirmed directly for the specific occasion.
Mise en Placebooking facts
- Phone+1 714-942-6000
- Site24carrots.com
- Kitchen base150 Baker St E, Costa Mesa, CA 92626, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Irvine, CA. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.